- 1 lb ground beef
- 2 cups rice, uncooked
- 2 1/2 cups water
- 1 yellow bell pepper, chopped to medium chunks
- 1 red bell pepper, chopped to medium chunks
- 1/2 tsp sea salt
- 1/4 tsp coarse ground pepper
- 1 drop Basil Vitality essential oil OR 1 tsp dried basil
- 1 clove garlic, minced
- 2 Tbsp fresh cilantro, finely chopped
- 1/4 cup shredded dairy-free cheese
- Frank's Red Hot Sauce (or hot sauce of your choice)
- additional fresh cilantro
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In a large skillet over medium-high heat begin browning the ground beef. Breaking into small chunks as it cooks.
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In a medium saucepan combing the water and uncooked rice. Place lid on top. Bring to a boil and reduce heat to low and simmer for 20 minutes.
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Remove ground beef from heat, drain excess fat from pan and rinse ground beef if desired. Return to skillet.
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Add the chopped peppers and all spices/herbs. Cook over medium heat for 2 minutes or until peppers are slightly cooked, but still crispy.
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Add prepared rice to the meat/peppers mixture. Stir together. Remove from heat and serve.
For Whole30 friendly, swap out the rice with cauliflower-rice. Skip the shredded cheese, but feel free to use Frank's Red Hot Sauce and extra cilantro.
Store leftovers in a glass covered container in the fridge for up to 4 days.